发酵蔬菜低温贮藏酵母菌动态变化研究  

Dynamic Change of Yeast in Pickled Radish Stored at Low Temperature

作　　者：贺稚非[1] 李洪军[1] 任俊琦[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品科学》2011年第13期165-168,共4页Food Science

基　　金：重庆市科委攻关项目(CSTC;2005AC1020)

摘　　要：以发酵萝卜为研究对象,系统测定酵母菌数量、种类的变化,并进行鉴定,同时,研究发酵泡菜低温贮藏酵母菌的动态变化。结果表明:酵母菌数量在4℃贮藏15d时下降明显,由4.67×102CFU/g下降至13CFU/g;贮藏第1天分离得到酵母菌4株分别为近平滑假丝酵母(Candida parapsilosis)、异常汉逊酵母(Hansenula anomala)、瘦果红酵母(Rhodotorula acheniorum)和异酒香酵母(Brettanomyces anomalus),贮藏30d只分离得一株瘦果红酵母;发现糖添加量是影响低温贮藏泡菜风味的主要因素,该研究对发酵蔬菜的质量控制具有指导作用。Pickled radish was tested for dynamic changes in yeast count and species during storage at 4 ℃.The results showed that after 15-day storage,yeast count in pickled radish exhibited an obvious reduction from 4.67 × 102 to 13 CFU/g.Four yeast strains were isolated from 1-day stored samples and identified as Candida parapsilosis,Hansenula anomala,Rhodotorula acheniorum and Brettanomyces anomalus.However,only Rhodotorula acheniorum was isolated and identified in 30-day stored samples.Moreover,the amount of sugar addition had a great impact on the flavor of pickled radish during 4 ℃ storage.These findings collectively provide a useful guidance for the quality control of pickled vegetables.

关 键 词：发酵蔬菜 酵母菌 鉴定 低温 贮藏 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]